Greek Chicken Meatballs with Homemade Tzatziki: A Fresh and Flavorful Delight

In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, garlic, onion, oregano, cumin, lemon zest, lemon juice, parsley, salt, and pepper.
Add the beaten egg and mix the ingredients together until everything is evenly combined.
Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get about 16-18 meatballs, depending on size.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan.
Cook the meatballs for about 6-8 minutes, turning occasionally, until they are golden brown on the outside and cooked through (internal temperature should reach 165°F or 74°C).
2. Make the Homemade Tzatziki Sauce:
In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, dill, and lemon juice.
Stir in the olive oil and season with salt and pepper to taste.
Mix everything together until smooth and well combined.
For the best flavor, refrigerate the tzatziki sauce for about 30 minutes before serving to allow the flavors to meld.
3. Serve:
Once the meatballs are cooked, arrange them on a platter and serve with a generous side of homemade tzatziki sauce.
Optionally, garnish with extra fresh parsley or lemon wedges for added color and flavor.
Serving and Storage Tips